Healthy portobello mushroom recipes?

I love them in a pita pocket with all the trimmings of a hamburger. Lettuce, tomato, onion, and sometimes grilled pineapple and a little teriyaki sauce.Healthy portobello mushroom recipes?
Portobello Mushroom Burgers





4 portobello mushroom caps


1/4 cup balsamic vinegar


2 tablespoons olive oil


1 teaspoon dried basil


1 teaspoon dried oregano


1 tablespoon minced garlic


salt and pepper to taste


4 (1 ounce) slices provolone cheese





Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.


Preheat grill for medium-high heat.


Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.


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Portobello Mushroom Pasta





1 (16 ounce) package farfalle pasta


2 tablespoons olive oil


3 cloves garlic, minced


1/2 pound chopped portabello mushrooms


1 red bell pepper, diced


1 zucchini, cut into 1/2-inch slices


1/4 cup red wine vinegar


2 tablespoons grated Parmesan cheese





In a large pot with boiling salted water cook farfalle pasta until al dente. Drain.


Meanwhile, in a large non-stick skillet over medium heat cook the garlic, mushrooms, red bell pepper, and zucchini until soft, about 10 minutes. Stir frequently. Stir in red wine vinegar.


Toss cooked pasta with mushroom mixture. Top with grated Parmesan cheese. Serve warm.Healthy portobello mushroom recipes?
Portabella Mushroom Dressing --











INGREDIENTS


4 stalks celery


1 onion, chopped


2 large portobello mushrooms, sliced


3 fresh shiitake mushrooms, stemmed and sliced


8 crimini mushrooms, sliced


2 cloves garlic, minced


1 (12 ounce) package dry bread stuffing mix with seasoning packet reserved


3 (14.5 ounce) cans chicken broth











DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C).


In a skillet, cook and stir celery, onion, mushrooms, and garlic for 3 minutes. Stir in one can of chicken broth and cook until vegetables are tender. Combine mushroom mixture with bread crumb stuffing. Pour packet of seasoning over dressing mixture and toss to coat.


In a 2 quart saucepan, heat remaining chicken broth until hot. Pour broth over mixture. Stir well.


Pour stuffing into a 2 quart casserole dish and bake for 30 to 40 minutes.








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Grilled Veggie-Portobello Mushroom Burgers --











INGREDIENTS


6 large portobello mushroom, stems removed


1 eggplant, sliced into 1/2 inch rounds


1 winter squash - sliced lengthwise into 1/4 inch slices


1 zucchini, cut into 1/4-inch slices


1 (16 fl oz) bottle balsamic vinaigrette


1 (4 ounce) package crumbled blue cheese


6 hamburger buns, split and lightly toasted











DIRECTIONS


Place the mushrooms, eggplant, winter squash, and zucchini into a shallow bowl or baking dish. Drizzle with the balsamic vinaigrette, turning to coat evenly. Cover, and refrigerate at least 2 hours, or up to 24 hours, stirring occasionally.


Preheat grill to medium-high heat.


Drain vegetables and discard marinade. Place vegetables on preheated grill, and cook until lightly browned, turning once, or about 3 minutes on each side. (Note that cooking times vary between grills.) Sprinkle the mushrooms with blue cheese, and let the cheese melt slightly.


Open the 6 hamburger buns and divide the eggplant, squash, and zucchini among bottom halves. Place the portobello mushrooms on top of the vegetables, cheese side up. Top with the remaining 6 hamburger bun halves. If necessary, use toothpicks to hold the buns in place. Serve immediately.








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Roasted Portobello, Red Pepper, and Arugula Salad for One --








INGREDIENTS


1 portobello mushroom, stem removed


1 tablespoon olive oil


1 teaspoon red wine vinegar


1 clove garlic, thinly sliced


1/4 shallot, thinly sliced


salt and pepper to taste


1/2 roasted red pepper, cut into strips


3 cups arugula leaves


1 ounce grated Romano cheese


1 tablespoon Greek salad dressing











DIRECTIONS


Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a piece of aluminum foil.


Brush the mushroom on both sides with olive oil and place gill-side up onto the baking sheet. Drizzle with any remaining olive oil, and the red wine vinegar. Sprinkle with sliced garlic and shallot; season to taste with salt and pepper. Top with the piece of roasted red pepper, and wrap the foil tightly around the mushroom.


Bake in preheated oven until the mushroom is tender, about 30 minutes.


Toss the arugula with Romano cheese and salad dressing. Place onto a plate and top with the hot mushroom and pepper. Dig in!
Grilled Portabella Mushrooms with sliced tomatoes, grilled eggplant slices, grilled zucchini, and fresh basil and balsamic vinegar reduced to a syrup.





Portabella Mushroom FAJITAS with sauteed peppers and onions, cilantro, lime, lots of salsa and whole wheat flour tortillas or fat free tortillas, add a little lite sour cream and its great! Use only a touch of oil to keep the fat down.





Marinate them in BALSAMIC VINEGAR and salt/pepper. Grill or bake in the oven until tender. Top with slices of tomatoes, fresh mozzarella cheese and put under broiler for 2-4 mins for melting. Top with FRESH BASIL.





Whole wheat rolls with portabella mushroom cap (grilled or baked), soy cheese, lettuce and tomatoes, and maybe some Turkey Bacon or Soy Bacon





Portabella Mushrooms Marsala with tofu cubes or chicken breast. Sautee mushrooms with garlic and onions, add in 1 cup marsala wine, reduce for 5 mins and then add in FAT FREE half and half, about 1/4 cup. Stir and eat with veggies or whole wheat pasta





Portabella Mushroom Caps stuffed with a mixture of:


Lump crab meat, goat cheese, garlic, lemon juice, chopped parsley, salt/pepper, and chopped Sundried Tomatoes
1. Clean the mushroom by removing the gills %26amp; stem.


2. Place on a cookie sheet %26amp; drizzle with olive oil


3. Roast in a 375 degree oven for about 12 minutes until tender


4. Remove from oven %26amp; top with a slice of roasted red pepper %26amp; a slice of fresh mozzarella


5. Return to oven for a few minutes until cheese is melted.